MethodSift together flour, baking powder, baking soda and salt and keep aside Whip butter until light and creamyWhip in castor sugar and Demerara sugar until lightWhisk in peanut butter followed by milk until it is smoothFold in flour mix until incorporated (Do not overmix)The batter is now ready and needs to be chilled in the fridge for 20-30 minsOn a baking tray lined with parchment paper, take tablespoons full of the batter and roll into balls. Place dough balls on sheet with a minimum gap of two inches between themWith a fork dipped in water make a criss cross pattern (This will slightly flatten the dough balls)Bake in a preheated oven at 180 degrees for 12-15 mins or until edges are nicely brownedRemove from oven and place on a wire rack to cool completely

AssemblyScoop out strawberry parfait and place on one cookie, flat side up. Top with the second cookie and press down slightly. Repeat with the blueberry parfait. Once all cookie sandwiches are ready, quickly pop them in the freezer and enjoy after a minimum of an hour (This is to firm up with parfait cookie sandwiches)